Pumpkin Pie Biscotti

Easy35 mins

My cabinets may or may not have an unusually plentiful supply of pumpkin this year…

Ha – I can’t seem to help myself! Ever since last year’s pumpkin shortage, an extra can always seems to make its way into my grocery bag whenever I pass by it in the store. Apparently my subconscious is worried I might have to go another (gasp!) two months without pumpkin this winter. Oh well, I guess my hoarding habits could be worse… :-)

So suffice it to say, we’ve been enjoying quite a few pumpkin recipes this season! One of my recent favorites was a pumpkin pie biscotti recipe adapted from Jamie at My Baking Addiction. As soon as I saw it, I knew it would be one of my favorites. It’s everything I love in a biscotti — lots of great flavor (and pumpkin pie spice!), only 2 Tbps. butter in the entire recipe, and easy to make! Since I also have a bad habit of drizzling white chocolate over my biscotti, this batch also received an extra touch of sweetness – yum.

I shared this one with some friends and family, and they all said to tell you it’s a keeper. Hope you enjoy it too!

Pumpkin Pie Biscotti

You will love this simple and irresistibly delicious Pumpkin Pie Biscotti recipe! Quick and easy to prepare at home.

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Ingredients:

3 1/2 cups all-purpose flour

1 1/2 cups firmly packed brown sugar

2 tsp. baking powder

1/2 tsp. salt

2 tsp. pumpkin pie spice (see tip below for substitution)

1/2 cup pumpkin puree

2 large eggs, lightly beaten

1 Tbsp. vanilla paste (or 1 Tbsp. vanilla extract)

2 Tbsp. butter or margarine

1 1/4 cup pecans or walnuts, coarsely chopped

1/4 cup melted white chocolate, for drizzling or dipping (optional)

Directions:

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10? long log. (Or I just made one large 8" x 16" log.) Place logs 3? apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2? thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

Oooh – thanks for mentioning that! I forgot to write on there how I did it. I actually just made one huge log — probably about 8″x16″. And it probably yielded about 20 pieces. But you could definitely do the two smaller logs, too, and get a bunch more smaller biscotti.

Made these last year (2011), and they were AMAZING! Some how I got a lot out of your recipe- we had biscotti for the whole winter :) I don’t know how that happened, and my cuts were about 1/2″ thick. Anyway, I can’t wait to make this again, and share it with my homeschool co-op this year. Think I might try adding some craisens to this recipe. Might make an extra batch just for strickly giving away to friends and family. Thanks for this perfect recipe! It is bookmarked on my computer, and now written down and added to my collection of tried and true recipes :)

Great recipe, but your cooking time posted for the recipe is only twenty minutes. The recipe then bakes the biscotti for 24 mins, cooling for 15, baking another 8 minutes, then a final 7 after flipping the pieces. This took much longer than anticipated. You may want to have this corrected.

Love these. I am making for the second time. This time I was greedy (and in a time crunch) and doubled the batch.
Not my best idea, but coming out ok. I did let the dough sit for five (?) minutes on my cutting board, (covered of course- with the parchment paper I cooled the nuts on and then baked the first logs), before shaping to absorb the pumpkin. Worked nicely. will make again, Thank You!!

Hey, I’m Ali!

And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious food. So I created this site to share my favorite recipes and stories with you, in hopes that they might inspire and help us all to spend more time around the table and savor the good stuff in life. Cheers, friends! more about me »